Rice Pudding with Strawberries

Ingredients

• 200 g milk rice
• 500 ml milk (1.5% fat)
• 2 tbsp cane sugar
• 1 packet vanilla sugar
• 1 tbsp Lemon Juice
• 2 tsp grated lemon zest
• 300 ml whipped cream (30% fat)
• 150 g Strawberries
• 2 tbsp powdered sugar (from cane sugar)

Instructions

1. 1.

   Bring the rice, milk, lemon zest, lemon juice, cane sugar and a packet of vanilla sugar to a boil in a pot. Cover and simmer over low heat for about 35–40 minutes. Remove from the stove and let cool.

2. 2.

   Beat the cream with an electric mixer until stiff peaks form and fold it into the cooled mixture. Season with sugar and vanilla sugar. Refrigerate for about 1–2 hours.

3. 3.

   Meanwhile, wash, trim and halve the strawberries. Dust them with powdered sugar and let them sit in the fridge. Serve the rice pudding with strawberries in bowls and drizzle with strawberry juice.